My Onion Fried Chicken
Dive into the irresistible flavors of "My Onion Fried Chicken," a delicious twist on classic fried chicken with a savory onion-infused marinade that takes this comfort food staple to new heights. Juicy chicken thighs and drumsticks are soaked in a buttermilk and fresh onion paste marinade, ensuring every bite is tender and full of flavor. The crispy coating, made from a perfect blend of flour, cornstarch, and aromatic spices like garlic powder, paprika, and cayenne, delivers an unbeatable crunch with a hint of warmth. Fried to golden perfection and served hot, this recipe is perfect for weeknight dinners or weekend gatherings. Pair it with your favorite sides and dipping sauces for a meal that’s guaranteed to impress. Whether you’re a fried chicken enthusiast or simply looking to elevate your chicken game, this onion fried chicken recipe is a must-try!
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Recipe Information
Ingredients
- 2.5 lbs Chicken thighs and drumsticks
- 2 large Yellow onion
- 2 cups Buttermilk
- 2 cups All-purpose flour
- 0.5 cups Cornstarch
- 2 teaspoons Garlic powder
- 2 teaspoons Paprika
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Cayenne pepper
- 4 cups Vegetable oil
Instructions
Peel and roughly chop the onions, then blend them in a food processor until they form a smooth paste. Transfer the onion paste to a large bowl.
Add the buttermilk to the onion paste and whisk together until well combined. This will serve as the marinade for the chicken.
Place the chicken pieces into the marinade, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight for maximum flavor.
In a shallow dish, whisk together the flour, cornstarch, garlic powder, paprika, salt, black pepper, and cayenne pepper.
Remove the chicken from the marinade, allowing any excess marinade to drip off, and dredge each piece of chicken in the flour mixture until evenly coated. Place the coated chicken pieces on a wire rack and let them rest for 10 minutes to help the coating adhere better.
In a large, deep skillet or Dutch oven, heat the vegetable oil to 350°F (175°C) over medium-high heat. Use a thermometer to maintain a consistent temperature.
Working in batches, carefully place the chicken pieces into the hot oil, being cautious not to overcrowd the pan. Fry each piece for 12-15 minutes, turning occasionally, until the chicken is golden brown and cooked through (internal temperature should reach 165°F/74°C).
Remove the fried chicken from the oil and place it on a clean wire rack set over a baking sheet to drain any excess oil.
Serve the onion fried chicken hot with your favorite dipping sauces and side dishes. Enjoy!
Nutrition Facts
Calories |
10999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1005.7 g | 1289% | |
| Saturated Fat | 169.1 g | 846% | |
| Polyunsaturated Fat | 538.6 g | ||
| Cholesterol | 1006 mg | 335% | |
| Sodium | 6188 mg | 269% | |
| Total Carbohydrate | 273.6 g | 99% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 37.9 g | ||
| Protein | 276.0 g | 552% | |
| Vitamin D | 8.3 mcg | 42% | |
| Calcium | 814 mg | 63% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 4091 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
